Baking with my older daughter is one of my favorite activities. Yeah, she only pays attention for 3-4 minutes and all she can really do at this point is help add things to the mixer, but I still really enjoy it.
Generally I’m the “mean” mom that substitutes applesauce for the butter and sugar and adds extra fruit so I don’t feel bad about my toddlers eating the baked goods. Most of the time my substitutions are edible, but not as decadent as baked goods should be. However, today that was not the case. Today I made the best banana muffins ever – seriously, they were buttery and banana-y and now I want another one. Because I had a surprise win in the kitchen today with my *mostly* toddler friendly banana bread muffins, I figured I would share with you!
The original recipe was in a recipe book compiled by an RA in the dorm I lived in in college. It had a bit more detailed instructions than what I actually did. I know there is chemistry involved in baking and that textures are affected by how ingredients are combined, but I totally threw everything in the mixer before turning it on.
I should also note, my kids aren’t so great at eating full bananas – when they’ve decided they’re done, I cut off the end and throw them in a container in the freezer. So today when I decided to make the banana bread/muffins I just threw all of them in the mixer (doubling the amount of bananas called for in the original recipe – see, totally healthy, right).
Without further ado, the recipe:
- 1/2 stick Butter (partially, but not fully softened)
- 1/2 tsp. Salt
- 1 tsp. Vanilla
- 1 tsp. Baking Soda
- 4 Ripe Bananas
- 3/4 cup Sugar
- 2 Eggs
- 1.5 cups Flour
- 1 tsp. Baking Powder
- 1/4 cup Applesauce
Like I said earlier, I threw everything in the stand mixer and there were still some butter and banana chunks in the batter. Bake at 350 until a knife comes out clean (approximately 20 minutes for muffins and 45 for a full loaf). For me, this recipe made 12 muffins and a small loaf.
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